Maultaschen casserole

Name: Maultaschen casserole
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 250 g Carrots; 7-10 Tbsp Salt; 3 Tomatoes; 1 stem Rosemary; 1 Onion; 2 TABLESPOONS Butter or margarine; 2 TABLESPOONS Flour; 500 ml Vegetable broth (instant); 250 g Whipped cream; 7-10 Tbsp Pepper; 125 g Mozzarella cheese; 1 TEASPOON Olive oil; 2 packages (300 g each) Bear's garlic pockets (from the fresh food counter); 7-10 Tbsp Rosemary

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

250 g Carrots
7-10 Tbsp Salt
3 Tomatoes
1 stem Rosemary
1 Onion
2 TABLESPOONS Butter or margarine
2 TABLESPOONS Flour
500 ml Vegetable broth (instant)
250 g Whipped cream
7-10 Tbsp Pepper
125 g Mozzarella cheese
1 TEASPOON Olive oil
2 packages (300 g each) Bear's garlic pockets (from the fresh food counter)
7-10 Tbsp Rosemary

Directions

1
Peel and wash the carrots and cut them into small cubes. Cook in boiling salted water for about 3 minutes, drain and drain. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Mix vegetables.
2
Strip rosemary needles from the stems. Peel and finely dice onion. Melt the fat. Fry rosemary and diced onion in it. Add flour and sweat. Add stock and cream while stirring constantly, bring to the boil. Season to taste with salt and pepper. Cut mozzarella into thin slices. Spread the casserole dish with olive oil. Layer sauce, Maultaschen and diced vegetables.
3
Season to taste with salt and pepper. Cut mozzarella into thin slices. Spread the casserole dish with olive oil. Layer sauce, Maultaschen and diced vegetables. Cover with mozzarella. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes. Serve garnished with rosemary